There is something about the taste of coconut, which reminds me of the holiday. I love the holidays, the feeling of sand between the toes, the sound of waves ebbing and flowing, as I sleep the sun on your face. Now I admit that this recipe for coconut ice cream is no substitute for the holiday, but it brings back happy memories tolik, it would be too lazy to me, I occasionally indulge myself only.

If the taste of coconut reminds you leave, why not try my very simple recipe for coconut ice cream. I eat it plain, but my friend who is a self confessed chocoholic her she showers with hot chocolate sauce.

Grate the coconut and place in saucepan with cream and milk. Heat over low heat until the liquid is almost boiling. You know, when it reaches the proper temperature of small bubbles form around edges of pan. Take the heat and let cool thirty to sixty minutes so the liquid absorbs the flavor of coconut. Place yolks in a bowl and mix with the sugar until you have a creamy paste. Add coconut milk to this paste and mix well.

ice cream sundae

Strain cream and milk mixture so that you will make all the pieces of coconut. Place coconut in one hand as you use some of it later. Reheat the liquid until almost at boiling point again. Add the egg yolks, sugar and coconut milk and heat over medium heat until mixture is thickened and coats back of wooden spoon.